Say Kosher Cheesecake – 10 ways

Just in time for Shavuos, we are sharing 10 cheesecake recipes. We have a cheesecake appropriate for most any baker, or in fact any non-baker. Our recipes will take you on a cheesecake journey; choose your own route. Speed through our 5 ingredient cheese cake, try a “keep it simple” selection; bake a healthful yogurt based pie; or try some kitchen magic and create a no−bake cheesecake. Or gather up some culinary courage and embark on an arduous cheesecake challenge. Try the fabulous, rich, unsurpassed Ultimate Deluxe Cheesecake, a KosherEye signature recipe.

One common plus for all of our baked cheesecakes, is the exceptional, reliableKaiser springform pan. All of these baked cheesecakes will be easier to bake and remove when made in the amazing Kaiser Bakeware La Forme Plus Springform Pan. This commercial weight pan has a flat base, is leak–proof, and has a 10–year warranty. It is also “cut resistant” which helps avoid scratches when slicing cheesecake. We tried the 9–Inch size, which is large enough for approximately 10 servings. The non–stick coating eliminates the need for flouring, but works best when lightly coated with oil or butter. The convenient springform ring can be used on either side. We love this pan, a pleasure to use. Yes, it’s a splurge at about $48, but highly recommended.

Be a Cheesecake Wiz! • Cool the cheesecake on a wire rack away from drafts. • After a cheesecake is completely cooled, gently loosen the entire side of the cheesecake from the pan with the tip of a knife while slowly • Releasing the spring form pan clamp. Carefully remove the side of the pan. • Cheesecakes tend to show cracks. No worries just slather on the whipped cream! • Baked cheesecake freeze well. After cake is completely cooled, wrap in heavy-duty foil. Thaw overnight in refrigerator without toppings. Toppings such as whipped cream and fruit should be added just before serving.